Food waste is a major cost for restaurants and an environmental concern. Smart inventory tracking can significantly reduce waste while improving profitability.

Restaurant food waste represents:

Use historical sales data to predict demand more accurately, reducing over-ordering.

Track inventory levels in real-time to identify items approaching expiration.

Receive notifications when items need attention or are about to expire.

Identify which items are wasted most and why.

Monitor all inventory items, not just high-value ones. Small items add up.

First In, First Out ensures older items are used before newer ones.

Configure your system to alert you before items expire.

Track what's being wasted and identify patterns or causes.

Use data to optimize order quantities and frequencies.

Modern inventory systems provide:

Use items approaching expiration in daily specials.

Design menus to use ingredients across multiple dishes.

Review portion sizes to reduce plate waste.

Train staff on proper storage and handling to extend shelf life.

Track key metrics:

Reducing waste also:

Smart inventory tracking is essential for reducing food waste. The technology investment pays for itself through reduced costs and improved sustainability.